Vegetable Chicken Stir-Fry

From Weeknight Cooking Made Easy 2007

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon cornstarch
• 1  cup reduced-sodium chicken broth
• 1⁄4 cup reduced sodium soy sauce
• 1  lb boneless skinless chicken breast half, cut into strips
• 3  garlic cloves, minced
• 1  dash ground ginger
• 2  tablespoons olive oil, divided
• 2  cups fresh broccoli florets
• 1  cup cauliflower floret
• 1  cup carrot, sliced
• 1  cup fresh snow peas or 1  cup frozen snow peas
• 1  teaspoon sesame seeds, toasted

Directions

1. Combine cornstarch, broth and soy sauce until smooth and set aside.
2. In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
3. Remove from heat and keep warm.
4. Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
5. Add snow peas and stir-fry 2 more minutes.
6. Stir broth mixture and add to the pan
7. Bring to a boil and cook and stir for 1 minute until thickened.
8. Add chicken and heat through.
9. Top with sesame seeds.